2/3 cup white wine
6 white peppercorns
1/2 whole nutmeg
1 blade of mace
1 inch piece of fresh ginger, peeled and sliced
1 pound small mushrooms
1 teaspoon salt, heaped
Make the marinade first. Put the wine, pepper, nutmeg, mace and ginger in a small saucepan and simmer, covered, for ten minutes. Leave to cool while preparing the mushrooms. Clean mushrooms. Put them whole into a large, heavy saucepan with a heaped teaspoon of salt. Heat gently on medium low, shaking and stirring with a wooden spoon occasionally. Keep covered between stirrings. They should be tender and done in about ten minutes, with almost all juices reabsorbed.
Pour the marinade over the mushrooms in their pan as soon as they are done. Pour all into a bowl and leave covered at room temperature for a few hours to let the flavors develop.